Wash the eggplant and slice into ¼ inch thick rounds. Pat them dry with a paper towel.
Mix the flour with the salt and pepper. Add the beaten egg, and stir. Add cold water until a thin batter is formed.
Heat the oil. Try to keep the oil between 365 and 375F. Use a
thermometer if you have one, otherwise just keep an eye on your heat,
turn it down a bit once it is fully heated.
Once the oil is hot, begin dipping the eggplant rounds into the
batter, (shake off the excess) and drop carefully into the oil. Work
quickly to get them in the oil close to the same time. If you are not
using a deep fryer, you will probably need to flip the eggplant to get
both sides brown. Remove from oil when golden brown (2-4 minutes) and
place on paper towels. Cook in batches to avoid over-crowding in the pan
or deep fryer.

Layer half the vegetables in a large crock pot in the following
order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Next
sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the
veggies. Dot with half of the tomato paste. Repeat layering process
with remaining vegetables, spices and tomato paste.